This chicken cacciatore recipe is inspired by all those classic Italian flavours. Ready in just 35 mins, it’s a wonderfully cosy dinner the whole family will love.
Ingredients
- 2 tbsp olive oil
- Seasoning
- 4 Meatless Farm Plant-Based Chicken Breasts cut into large chunks
- 2 large shallots finely chopped
- 1 carrot peeled and finely chopped
- 1 celery stick finely sliced
- 2 sprigs rosemary
- 2 bay leaves
- 4 garlic cloves finely chopped
- 1 red pepper sliced
- 150g pitted mixed olives
- 1 vegan chicken/veg stock cube
- 50ml balsamic vinegar
- 100ml boiling water
- 400g tinned chopped tomatoes
To serve (optional)
- Large handful parsley roughly chopped
- Finely chopped sundried tomatoes
- Crusty vegan bread
Method
- Heat your olive oil in a large, non-stick casserole pan over a medium heat. Whilst heating, season each of your Meatless Farm chicken breasts all over with a pinch of salt and pepper.
- Once the oil is hot, add your seasoned Meatless Farm chicken breasts and cook for 3 mins on each side until golden (ensure that you move about to stop any sticking to the pan).
- Remove your ”chicken” from the pan and set to one side. Using the same pan, now add your shallots, carrot, celery, rosemary and bay leaves and cook for a five mins, continuously stirring until softened. Add your garlic and cook for a further min until fragrent.
- Add the peppers, olives, crumbled stock cube, balsamic and water and simmer over a medium-high heat for 5 mins until the liquid has halved.
- Add the chopped tomatoes and simmer for a further 10 mins before adding your Meatless Farm chicken and cooking over a low-medium heat for a further 5 mins.
- Leave in the pan, sprinkle with parsley and sundried tomatoes and place in the centre of the table with some torn, crusty bread for the ultimate, one-pot family warmer.
SIMILAR RECIPES
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!
